Found everything from a bit of salt to 20+ ingredients in the seasoning on the interweb. I think I'll start with the simple ones, hard to improve meat, although salt, pepper and a bit of smoke is nice.

Did a job for a guy who ground the meat, then dried it. Really good jerky, especially if one is dentally challenged.

Use even less than half the salt most recipes call for and make up for it with vinegar. The vinegar will mostly evaporate but leave a slight taste behind that in my opinion adds to the flavor. I use a smoker to make jerky though so it could be a little different with a dehydrator. Since a dehydrator doesn't add smoke you may end up having to use a little more salt to keep it preserved. Exact recipes are things that require some trial and error to your personal taste too.

London Broil and practice, more important than a dehydrator is a slicer.
I usually do Worcestershire sauce,liquid smoke,crushed red pepper, black pepper and vinger marinade .
I just do it in the oven, run the temp up to 250 turn it off prop the door open a inch 3-4 times over 3-4 hours ready by morning.
Some times add other stuff, chiles, brown sugar.
Stoves with pilot lights work even better
Never made a batch that I didn't like or my buddies didnt beg for.

Friend told me a "flavor wave" propped open will do it in a hour, have to get me one of those.

Just got a dehydrator tryed to do apricots in it( fail) Always next season

I only use deer. NO fat. period. Fat will spoil if you happen to be allowed to keep any jerky for any length of time. Only cut with the grain. No cross grain cuts. It just isn't right.......
Lately I have gone simple. 1 Part water, 1 part SOY, 1/4 part Worcestershire, 1/4 Liquid smoke. Or there abouts. It is rather mild but tasty. (Add black or red pepper to spice it up) Mix ingredients and soak meat in mixture about 12 hours in fridge.
It is hard to make bad tasting jerky.
Good luck.

Venison jerky .These recipes work well.Important to slice the meat ALL the same thickness. Firm the meat up in the freezer .Will make it easier to slice at desired thickness...
>>> http://www.free-venison-recipes.com/...y-recipes.html
Note: If you start with 5 pounds of meat .You'll end up w/about 2 pounds.